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Luscious Low-Fat Chocolate Cheesecake

Categories:
chocolate, cheesecakes

nonstick cooking spray
16 ounces fat-free cottage cheese
3/4 cups frozen egg substitute; thawed
2/3 cups granulated sugar; plus
2 tablespoons granulated sugar; divided
4 ounces fat-free cream cheese; softened
1/3 cup unsweetened cocoa powder
1/2 teaspoon vanilla extract
2/3 cups nonfat plain yogurt
sliced strawberries; optional
--or mandarin orange segments

1. Preheat oven to 300F. Spray a 9-inch springform pan with cooking spray.

2. In food processor, combine cottage cheese, egg substitute, 2/3 cup sugar, cream cheese, cocoa powder and vanilla until smooth.

3. Pour into prepared pan. Bake about 35 minutes, until edges are set.

4. Meanwhile, in small bowl, stir together yogurt and the remaining 2 tablespoons sugar until well blended. Carefully spread topping over top of warm cake. Return cake to oven; bake 5 minutes. Remove from oven to cooling rack. Cool completely. Remove side of pan; refrigerate. Serve with strawberries or oranges.

Makes 12 servings. Preparation time: 20 minutes. Baking time: 40 minutes. Chilling time: 3 hours.

Per serving: About 109 cal, 9 g pro, 18 g car, 1 g fat, 8% cal from fat, 2 mg chol, 221 mg sod, 0 g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Contributor: Low-Fat Meals, Vol. VI, #3

Yield: 12 servings

Preparation Time: 0:00




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